Sophisticated Dinner for the Holidays

Menu:

Balsamic steaks with Gorgonzola-tomato topping (serves 2)
Potato Chips
Sorbet and ice cream with fruit sauce

Wine: ExLibris Cabernet 2005 Washington State


Marinade Topping for 2 filet mignon steaks

2 T. balsamic vinegar 1 8 oz. ripe tomato cut into 1/2 inch cubes (1 inch thick, about 6 oz.)
2 T. chopped shallots 2 oz. Gorgonzola cheese crumbled
1 T. olive oil 1/4 cup shredded fresh basil
2 cloves garlic, crushed salt and freshly ground pepper
fresh ground pepper

Directions
- Prepare grill or broiler
- In small bowl wisk all marinade ingredients. In a baking dish place steaks and coat evenly with
marinade and set aside.
-In a another small bowl combine topping ingredients and stir gently
-Grill or broil steaks 4-6 minutes per side for medium rare and sprinkle with salt after searing
-Spoon topping over each steak

Pan-Fried Potato Chips

In a large skillet heat 1 tbsp. olive oil over medium-high heat. Add an 8 oz. all purpose potato cut
into 1/4 inch slices, and cook until golden brown and crisp. Sprinkle with salt, pepper and thyme

Blueberry-orange sauce for ice cream or sorbet

In a small saucepan combine 1/2 cup fresh blueberries, 2 tbsp. orange juice, 2 tsp. orange liqueur, 2 tsp. sugar and 1 tsp.grated orange zest and cook over medium heat until blueberries are soft. Scoop sorbet and or ice cream together into individual bowls. Pour fruit sauce over and enjoy!